Garlic is an essential flavoring ingredient in many cuisines, especially Asian, Mexican and Mediterranean. The fresh bulb is rich in a variety of potent sulfur-containing compounds such as allicin, ajoene and alliin. These are responsible for the characteristic pungent odor and stinking breath as well as its many health-giving properties.

The minced bulbs are best eaten raw or lightly cooked at around 70 degrees Celsius. Low temperature cooking triggers some chemical reactions to occur, resulting in the forming of a variety of beneficial sulfur derivatives. However, over-cooking under high heat renders the enzymes unable to react and form the health-giving sulfur compounds.

The minced raw bulb is best used about ten minutes after mincing, to allow time for the enzymatic reaction that converts alliin into allicin, the main health-giving sulfur compound of garlic.

These pungent components, together with vitamin C, are powerful antibacterial and antiviral agents that act against bacteria, viruses and microbes. Recent researches have proven that taking garlic everyday lessens the risk of catching a cold, or in the event of catching one, to hasten the recovery.

Colds and flu are highly infectious diseases and are especially prevalent during the cold winter months. Taking garlic soup, broth or tea or even garlic pills or tablets act as a healthy prevention against catching the flu. Taking garlic syrup throughout the day calms a sore throat and nagging cough, or try squeezing some garlic juice to the back of the sore throat, followed by bee propolis for quick relief. It is a good idea to drink a cup of warm garlic tea everyday during the cold winter months as a precaution against catching the flu and to boost the immune system.

Garlic is naturally rich in selenium whereas the level of selenium in other plants depend on the availability of the mineral in the soil. Selenium provides us with protection against cancer and toxic heavy metal damage, especially lead poisoning. One of our body's powerful antioxidant enzymes in the liver that helps in detoxifying toxins, is the glutathione peroxidase. This particular enzyme needs selenium to function properly and it plays an important part in repairing and inhibiting the growth of cancer cells.

Grilling meat at high temperature may result in burnt or blackened parts, which are carcinogenic residues. Adding chopped garlic to the sauce or eating raw minced garlic together with the grilled meat, helps in reducing the toxic effects.

If seafood is farmed in contaminated water, it may be heavily contaminated with heavy metals such as lead and mercury. It is a good idea to use garlic as a seasoning when cooking these type of seafood, as garlic aids in detoxifying toxins.

Seaweeds are rich in iodine and selenium is required for the effective conversion of thyroid hormones, which play a part in regulating cell metabolism throughout the body. The thyroid gland needs to combine iodine to the amino acid tyrosine to synthesis these hormones. Thus seaweed is best cooked with garlic, a rich source of natural selenium, to help in the conversion. Have a salad of romaine lettuce, tossed with seaweed and minced garlic, flavored with garlic oil and vinegar, for a healthy, light meal.

Is chopping garlic and storing it in the refrigerator a good idea? The answer is 'no' as it is highly susceptible to mold infection. Unpeeled garlic is best kept at room temperature, in a cool, dry place, or in a beautiful garlic keeper easily bought online. Chopping or mincing only the required amount 10 minutes before using, is the best option.

Is sprouted garlic safe to consume? Yes, in fact, there are supplements using garlic sprouts for promoting good health, eliminating fatigue and improving intestinal and stomach health. A sprouted garlic bulb has less pungency in the bulb as some of the pungent sulfur compounds have moved up into the sprouts. This results in a much milder tasting bulb, which might be preferred by those who dislike the stronger pungent taste. Storing the fresh bulb in a cool dry place will delay sprouting.